Chicken Pilaf


Cuisine: American

Category: poultry

Servings: 6

Ingredients:

1 cup uncooked regular long grain
rice
1-1/2 cups chopped onions (about
3 medium)
1 cup dry white wine or apple juice
1 tablespoon chopped fresh or
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
3 to
3-1/2 cups chicken broth*
1-1/2 pounds skinless boneless chicken
breast halves, cut into 2-inch
pieces
1 (10-ounce) package frozen green
peas, separated
3 tablespoons chopped fresh parsley

*The amount of broth will vary
depending on the absorbency of
the rice.


Instructions:

Spray 3-quart saucepan with nonstick cooking spray. Heat pan over medium-high heat. Heat rice in pan about 5 minutes, stirring occasionally, until light brown; reduce heat to medium. Stir in onions, wine, thyme and pepper. Cook 2 minutes or until liquid has evaporated. Stir in 1 cup broth. Cook 4 to 5 minutes, stirring occasionally, until liquid has evaporated. Stir in additional 1 cup broth. Cook 4 to 5 minutes, stirring occasionally, until liquid has evaporated. Stir in chicken, peas and 1 cup of the remaining broth. Cover and cook 5 minutes. Stir in remaining 1/2 cup broth if needed to keep rice from sticking. Cover and cook about 5 minutes or until liquid has evaporated and rice is tender and chicken is white; remove from heat. Stir in parsley. 6 servings

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